Mushroom, cauliflower, sorrel



500g diced cauliflower
100g olive oil
1 lemon

250g shiitake mushroom
150g mushroom stock
40g butter

Sorrel leaves
Olive oil



Place the olive oil in a wide based pot on high heat. Once oil is hot add the cauliflower and cook stirring constantly until golden brown. Place in a food processor and blend until smooth. Season first with salt, then lemon juice.

Slice half the mushrooms into bite sized pieces and sauté in a hot frying pan with some olive oil. Once golden deglaze with the mushroom stock, then add the butter to form an emulsion, season with salt.

Slice the remaining mushrooms thinly with a sharp knife.

To assemble place a spoon of warm cauliflower purée on each plate, followed by the cooked mushrooms and raw mushrooms on top. Dress the raw mushrooms with olive oil and salt and place sorrel leaves on top.